Dried Beets


Quality: Select deep, uniformly-red, tender, young beets.


  1. Wash and sort according to size. Trim tops, leaving ½-inch of stems and tap root, to prevent bleeding of color during cooking.
  2. Cook in boiling water until tender-for small beets 25 to 30 minutes; for medium beets 45 to 50 minutes.
  3. Cool promptly in cold water. Peel, remove stem and tap root Cut into shoestring strips 1/8 inch thick.
  4. Preheat dehydrator following manufacturer instructions.
  5. Arrange prepared food on drying trays, leaving small spaces between pieces for good air circulation.
  6. Turn large pieces halfway through drying. Move pieces near sides of trays to the center or stir small pieces to ensure even drying. Rotate trays if recommended by dehydrator manufacturer.
  7. Check for Dryness at the end of the minimum drying time, and then more frequently as drying progresses. Let a sample piece cool to room temperature before testing.
  8. Package dried foods in glass jars, food storage containers or plastic food storage bags in small amounts. Store containers in a cool, dark, dry area to maintain quality.

Dry time: 10-12 hours

Test for dryness: Brittle


MU Extension Publication GH1563, Quality for Keeps: How to Dry Foods at Home